Antioxidants are important to our diet, especially as we get beyond reproductive age and our bodies repair systems start to fail. Ideally, we would get our dose of antioxidants from a buffet of fresh vegetables and fruit. My dose of fresh vegetables for supper will be some loose lettuce that I will serve with Highliner haddock sticks and McCain Premium Fries. Fortunately for me, I have another food high in antioxidants that I often have with my meal, a glass of red wine.
Most intriguing are the poly-phenolic flavonoids, which can be referred to as antioxidants, according to their most attractive function. Found in grapes, chiefly the skins, their concentrations tend to be higher in red wines (when skins are included in fermentation) than white (when skins are culled). Their functions in the vine are only partially known, antifungal for one.
These antioxidants are less available in other alcoholic beverages. Among the best known, and most biologically active, are resveratrol, quercetin and the catechins.
The antioxidants with which we are concerned are a class of phytochemicals, compounds of vegetable origin. They are not exclusive to grapes, although grapes are richly endowed with them. They are also found in allium vegetables (onions, leeks, garlic, shallots), broccoli, spinach, blueberries, strawberries, tea and chocolate.
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Some of mankind's most insidious diseases are suspected of being able to be relieved to some degree by antioxidants, among them heart attack, stroke, other complications of blood-vessel disease, cancer, Alzheimer's disease and other dementias and degenerative disorders, immune dysfunction, cataract and macular degeneration. Aging itself may be retarded by antioxidants. Precise formulas for the relief of these conditions are not yet known. There is reason to believe that antioxidants may not always be entirely benign.
